The top ten brands of Shandong sea cucumber are Lingshan Island Sea Cucumber, Yantai Sea Cucumber, Penglai Sea Cucumber, Jingyang Sea Cucumber, Weihai Sea Cucumber, Rongcheng Sea Cucumber, Kongtong Island Sea Cucumber, Xixiakou Sea Cucumber, Weihai Wild Sea Cucumber and Sangdao Sea Cucumber.

1. Sea cucumber in Lingshan Island

The average body length of sea cucumber in Lingshan Island is 25.3 cm, which is cylindrical, with a slightly raised back, full body, thick meat, strong elasticity, straight spines and complete body. The tube foot has strong adsorption, flexibility and crawling freely. Has the normal smell of sea cucumber, and has no peculiar smell. Lingshan Island, also known as Shuilingshan Island, is located in the Yellow Sea southeast of Jiaonan City, Qingdao, on the bank of the Yellow Sea, at the junction of temperate monsoon continental climate and maritime climate, and focuses on maritime climate.

2. Yantai sea cucumber

Yantai sea cucumber is produced in Yantai City, Shandong Province. Sea cucumber is a kind of seafood with high nutritional and health care value. Stichopus japonicus, which has the largest industrial scale, has been regarded as the first of the "eight treasures of seafood" since ancient times in China, and has high nutritional and medicinal value.

3. Penglai sea cucumber

Penglai sea cucumber is produced in Penglai, Yantai City, Shandong Province. Body fat, cylindrical, generally 2-4cm long, 3-6 cm wide, bright and clean tan or chestnut black body surface. The back is slightly raised, and there are 4 ~ 6 rows of straight conical meat spines on it. The abdomen has a light complexion and is generally yellowish brown. The abdomen has a light complexion and is generally yellowish brown.

4. Jingyang Sea Cucumber

Jingyang Sea Cucumber is a coastal specialty of Weihai City, Shandong Province and a geographical indication product of China. The sea cucumber in Weihai belongs to Stichopus japonicus, and the Stichopus japonicus industry has always been the dominant industry in the production and processing of seafood in Weihai. Weihai Jingyang sea cucumber is characterized by thick spines, thick meat, tender and delicious.

5. Sea cucumber in Weihai

The sea cucumber in Weihai belongs to Stichopus japonicus, which is a coastal specialty of Weihai City, Shandong Province. The sea cucumber produced is individual, with thick spikes, fleshy, tender and delicious. Weihai is located at the easternmost tip of Shandong Peninsula, with a golden coastline of nearly 1, kilometers. There are no large industrial enterprises along the coast, and the offshore waters are far away from the estuaries of major rivers. The offshore seabed in various sea areas is relatively flat.

6. Rongcheng Sea Cucumber

Fresh Stichopus japonicus is required to be plump and cylindrical, with a body length of 2-4cm and a body width of 3-6 cm, with a bright yellow-green or dark brown surface. The back is slightly raised, and there are 4 ~ 6 rows of straight conical meat spines on it. The abdomen has a light complexion and is generally yellowish brown. There is no disability or skin ulceration on the body surface; Has the unique smell of sea cucumber, and has no peculiar smell.

7. Stichopus japonicus in Kongtong Island

Stichopus japonicus in Kongtong Island is produced in Yantai City, Shandong Province. Stichopus japonicus in Kongtong Island is cylindrical and cucumber-shaped, with a body length of 15 cm ~ 4 cm and a weight of 1 g ~ 15 g, and its body surface is bright, clean and yellow-green. The back is slightly raised, and there are 4 rows of irregular straight and thick conical meat spines on the back and side.

8. Stichopus japonicus in Xixiakou

The adult ginseng is generally 2-4 cm long, full in body shape, strong in contraction, spindle-shaped and elastic. The body color is yellow and brown, the back is slightly raised, and there are four rows of irregular straight conical meat spines on it, which are short and thick, with strong absorption on the abdomen and feet, and thick and strong flesh. Stichopus japonicus in Xixiakou has a strong taste, delicious taste and rich nutrition.

9. Wild Stichopus japonicus in Weihai

Wild Stichopus japonicus in Weihai is a specialty along the coast of Shandong Province. The coastal bedrock headland bay, sandbar-lagoon, island and reef within 15m of Weihai City are natural growth areas of wild Stichopus japonicus. Wild Stichopus japonicus in Weihai is a national product protected by geographical indications of agricultural products.

1. Stichopus japonicus

Stichopus japonicus is produced in Longkou City, Yantai City, Shandong Province. Fresh Stichopus japonicus in Sangdao is plump and cylindrical. The back of Stichopus japonicus is slightly raised, and there are 4-6 rows of neat and straight conical spines on it. The body length is generally 2-4cm, and the body width is 3-6cm. The body surface is bright and dark brown or yellowish brown, and the color is uniform, which has the unique smell of Stichopus japonicus. It is tender and smooth in taste, delicious in taste, rich in nutrients, and rich in trace elements such as protein, calcium and selenium. Compared with other sea cucumbers, it has the characteristics of high protein and low fat.

refer to Baidu Encyclopedia-Lingshan Island Sea Cucumber Baidu Encyclopedia-Weihai Wild Stichopus japonicus for the above contents.